Simple Feta and Tomato Pasta Dish Preparation Instructions

Simple Feta and Tomato Pasta Dish Preparation Instructions

Let's dive into an irresistible take on a viral baked pasta dish, the feta tomato pasta. This culinary gem is so delicious, it's practically criminal. One crucial secret to a mouth-watering sauce is using a high-quality block of feta. Those pre-crumbled bits won't give you the same delicious, melted result. Deli counters often carry a quality Greek feta, and Publix brand imported Greek feta is a wallet-friendly option.

For a Southern twist, toss in some pimientos alongside the tomatoes. At the high cooking temperature, these bad boys dissolve into the sauce, adding a subtle sweetness. Give it a dash of lemon zest for that brightness, and top it off with some toasted pine nuts for a satisfying crunch.

Fun fact: This recipe was masterminded by Nicole Hopper - the head honcho in the kitchen. Alana Al-Hatlani did the honors of penning the headnote.

Ingredients

• 2 pints cherry or grape tomatoes
• 2 (4-oz.) jars sliced pimiento peppers, drained (about 1 cup) (optional)
• 6 garlic cloves, smashed and peeled
• 5 tablespoons olive oil, divided
• 1.5 teaspoons kosher salt, plus more for water
• 1/2 teaspoon black pepper
• 1 (8-oz.) block feta cheese
• 1 (16-oz.) package penne pasta
• 1/4 cup sliced fresh basil, plus more for garnish
• 1 teaspoon grated lemon zest (from 1 lemon)
• Toasted pine nuts (optional)

Directions

1. Fire up the oven to 450°F. Stick the tomatoes, pimientos, and garlic in a 13- x 9-inch baking dish. Drizzle with 4 tablespoons olive oil, sprinkle with salt and pepper, and throw in the feta block. Drizzle the remaining oil on that block of goodness and toss it in the oven. Bake until the tomatoes start to brown slightly, about 20 to 25 minutes.
2. While the feta tomato party is heating up, boil some salted water in a large pot. Toss in the pasta and follow the package directions for al dente perfection. Reserve 1/2 cup of that pasta water because we're gonna need it to loosen that creamy, scrumptious sauce.
3. Mix the feta-tomato-garlic medley with 1/4 cup of that reserved water to create an out-of-this-world sauce.
4. Toss that delicious sauce together with the cooked and drained pasta, basil, and lemon zest. Add the remaining 1/4 cup of pasta water, a little at a time, to loosen the sauce if needed.
5. Serve it up with extra basil, some reserved feta, and, if you feel like it, a scattering of toasted pine nuts.

Tips & Tricks From The Southern Living Kitchen

• Store any leftovers in the fridge for up to two days, but don't go freezing this dish – the cheese doesn't survive thawing.
• Be sure to save that pasta water; it helps that feta transform into a creamy, dreamy sauce that loves coating each and every pasta strand.
• If feta ain't your bag, give Boursin cheese a spin. It's a tasty alternative that'll add richness to your sauce.
• Feeling spicy? Add some crushed red pepper flakes or Calabrian chiles to the tomato mix for a kick.
• Almost any short pasta shape will work with this recipe, from rigatoni and cavatappi to medium shells.

1. The feta tomato pasta recipe utilizes fresh cherry or grape tomatoes, pimiento peppers, garlic, olive oil, kosher salt, black pepper, feta cheese, penne pasta, basil, lemon zest, and toasted pine nuts.
2. A Southern twist includes adding pimientos alongside the tomatoes, which dissolve into the sauce, adding a subtle sweetness.
3. This recipe calls for a high-quality block of feta, and Publix brand imported Greek feta is a wallet-friendly option.
4. This quick and easy dinner recipe is so delicious, it's practically criminal, perfect for those looking for simple dairy-based recipes.
5. The dish is made by baking the ingredients together and mixing the feta-tomato-garlic mixture with the cooked pasta to create an out-of-this-world sauce.
6. The recipe was developed by Nicole Hopper, the head honcho in the kitchen, and the headnote was written by Alana Al-Hatlani.
7. The recipe includes tips and tricks, such as storing leftovers in the fridge for up to two days, using Boursin cheese as an alternative to feta, and adding crushed red pepper flakes or Calabrian chiles for a spicy kick.

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